Korean Cucumber Kimchi

Cucumber kimchi, or oi kimchi, is the one I make every summer when my allotment gives me more cucumbers than I can eat. It is the easiest ferment on this site: no cabbage to quarter, no weeks of waiting, and it is ready in two days.

It is lighter and crunchier than the cabbage kind, and it is meant to be. The cucumbers are salted first to draw the water out, then coated in a paste of gochugaru, garlic, ginger and grated apple. That gives you the bright, garlicky chilli kick without the long ferment.

For a Polish way to use up the same glut, I have ogórki kiszone, and my fermentation brine calculator will work out the salt for either of them.

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Fermenting Cucumber Kimchi in a Vacuum Bag

I ferment this in vacuum bags, which is not how anybody else does cucumber kimchi and is worth explaining. A sealed bag holds the vegetables under their own brine with no air pocket at the top, so nothing sits exposed at the surface, and flat bags stack in a fridge in a way that jars never will.

The thing nobody warns you about is the gas. Fermentation produces carbon dioxide, and a sealed bag has nowhere to put it, so after a day at room temperature the bag will be tight and domed. That is the ferment working. Open it, let the gas out, and reseal it if you are carrying on. A bag left to strain will eventually split, usually in the fridge and usually over something else.

None of this is a substitute for salting properly. The bag controls the air; the salt controls the water, and it is the water that decides whether the cucumber is still crisp on day three. If you would rather use a jar, this recipe works perfectly well in one, just leave the lid loose enough for the gas to escape.

The sealer I use is an inexpensive countertop one, and the bags matter more than the machine does. If you want a starting point, these are the high-quality vacuum packing devices and bags.

Oi Kimchi or Oi Sobagi?

This is oi kimchi (오이 김치): the cucumber is cut into pieces and tossed through the paste. There is also oi sobagi (오이소박이), where the cucumber is cut into a pocket and stuffed instead. Same idea, different cut. Mine is the quicker of the two, no careful pocket-cutting required, which is why it is the one I reach for when the allotment gives me more cucumbers than I have patience for.

How to Make Cucumber Kimchi, Step by Step

1. Trim and cut the cucumbers. Take a centimetre off each end and throw it away. Halve them lengthways and cut into pieces about 5 cm long. Cut on an angle if you want the traditional look.The bitter compounds a cucumber makes to keep pests off sit at the stem end and just under the skin, and one bitter cucumber carries through a whole jar. The angle is only for looks, it makes no difference to the taste.
2. Salt them with the carrot and chives, and give it 25 minutes. Toss everything so the salt is spread evenly, not in patches, and leave it in the bowl. You will see a surprising pool of liquid by the end.The salt draws water out of the cucumber, and that water is the problem with this dish. What stays in the cucumber turns a crisp kimchi soft two days later.
3. Make the paste while it sits. Gochugaru, garlic, ginger, grated apple, honey, saeujeot and fish sauce, mixed in a separate bowl into a thick red paste.Do it now so the cucumbers are not sitting about losing texture while you grate an apple.Milder: Two tablespoons of gochugaru instead of three gives a mild version and changes nothing else.
4. Squeeze the cucumbers, then coat them. Press the water out firmly with your hands and pour it away. Then fold the paste through until every piece is coated red. Taste a piece now.Wear gloves unless you want gochugaru under your nails for the rest of the day. It is already good at this stage, and tasting tells you whether you want it hotter.
5. Pack it and ferment for two days at room temperature. If the vacuum bag swells, open it, let the gas out and reseal it. You want a faintly sour smell, not a strong one. Then it goes in the fridge. Eat it within a few days.Fermentation makes carbon dioxide and a sealed bag has nowhere to put it, so a taut bag after a day means it is working, not that something has gone wrong. Cucumber does not hold up like cabbage does, and it softens from here.

Recipe Card for Korean Cucumber Kimchi

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What to Serve With Cucumber Kimchi

• With Korean BBQ: Cucumber kimchi goes well with Korean BBQ, grilled meats, or any spicy dishes. Its refreshing crunch and tangy flavour balance out the richness of the meats, making it an ideal side dish. Serve it alongside your favourite Korean dishes like bulgogi, galbi, or spicy pork for a complete and satisfying meal.
• As a Refreshing Snack: Cucumber kimchi also makes a fantastic light snack on its own, especially during hot summer months. The cool, crisp cucumbers combined with the spicy, tangy flavours make it a refreshing treat that’s both healthy and satisfying. Enjoy it straight from the fridge as a quick snack.

Tips and Variations

• Adjusting Spice Level: If you prefer a milder or spicier kimchi, you can easily adjust the spice level by varying the amount of gochugaru (Korean chili flakes) used. For a milder version, reduce the amount to 2 tablespoons, or for a spicier kick, add an extra tablespoon or more to suit your taste.
• Adding Other Vegetables: Don’t hesitate to get creative by adding other vegetables to your cucumber kimchi. Carrots, radishes, or even fruits like pears can add different textures and flavours. These additions not only enhance the taste but also bring a unique twist to the traditional recipe.
• Storage: Into the fridge once the two days at room temperature are up, and eat it within about four days. It will still be safe for longer, but this is a texture deadline rather than a safety one: cucumber softens as it goes, and by the end of a week you have a spicy, tangy, floppy thing rather than a crisp one. Cabbage kimchi improves for months. This does not.

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FAQ for Korean Cucumber Kimchi

How do I keep cucumber kimchi crisp?

Salt the cucumbers properly first and let them release their water, then drain them well. That step firms them up and is the difference between crisp kimchi and a soft, watery one.

Want to scale this up or down? My fermentation brine calculator works out the exact salt for any batch size.

How long does cucumber kimchi last?

Eat it within a few days. Unlike cabbage kimchi it does not keep well - the longer it sits, the softer and mushier the cucumber gets. It is best enjoyed fresh.

Can I eat it straight away?

Yes - it is good fresh, and even better after a day or two as the flavours develop. Just do not leave it too long or the texture suffers.

Why is my cucumber kimchi watery or soft?

Usually the cucumbers were not salted and drained enough before mixing, or it has been kept too long. Salt properly, drain well, and eat it within a few days.

What do I serve it with?

As a fresh, crunchy side (banchan) with rice and Korean mains, or alongside grilled meats - it is cooling and refreshing.

Can I make this vegan, or without saeujeot?

Yes. Leave out the saeujeot (salted shrimp) and use a little extra fish sauce or salt to make up what it was carrying, or soy sauce instead of fish sauce for a fully vegan version. It will taste a shade lighter without it, not wrong.

A Few Words from the Chef

As someone who ferments a lot - my pickles, my kvass - here is my honest tip for cucumber kimchi: salt the cucumbers properly first, because that is what keeps them crisp, and eat it within a few days. Unlike cabbage kimchi, cucumber does not keep - the longer you leave it, the more it turns to mush. Make it, enjoy it fresh, and it is wonderful.